Foodie Fridays: Anchovy Chive Butter Compound
Wait. Don’t leave. I promise your taste buds will want to stay for this post.
When you hear the word anchovies you probably gag or immediately respond with, ewe gross. As a kid I always associated anchovies with dead fish that made everything stink and was perplexed as to why people would put them on their pizza.
Today, I want to put rumors and misconceptions behind about this oily fish, for when prepared correctly, it adds a flavor explosion to any dish!
Anchovies are members of the Herring family which are small saltwater fish. Anchovies were considered a delicacy during the Roman Empire and competed alongside the highest goods such as perfumes. Many scientists today consider anchovies to be a fifth taste; the taste of savory, adding flavor to otherwise bland dishes.
To make anchovies edible, caner’s must gut the fish, brine with salt, and pack it in a can with oil. That tiny can with the pull-ring is how you commonly find it in stores.
There are several famous recipes that incorporate anchovies: Caesar dressing, pizza, chimichurri sauces, and butter compounds.
I figured that nothing is better than butter (well maybe bacon) so today I am going to make:
Anchovy Chive Butter Compound ~ adapted from Giada
This recipe is beyond easy and very flavorful!
Just mix butter, anchovy paste, chives, lemon zest and juice in a bowl, and your done!
1 stick of unsalted room temperature butter
2 Tablespoons of anchovy paste
1 Tablespoon of chopped chives
1 1/2 teaspoons of fresh lemon juice
1/2 teaspoon of lemon zest
Salt and Pepper, optional
In a small bowl, mix together butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
You can smear this butter compound on anything. Might I suggest these lovely popovers. Mmmm.
See aren’t you glad that you stuck around. You know you want to add anchovies to your circle of trust.